Valorizing Underutilized Crops for Dairy Innovation: Creating a Market-Ready, Nutraceutical-based, Preservative-Free Yoghurt with Added Value from Zobo and Turmeric

Abstract: This study investigates the effects of Zobo (Hibiscus sabdariffa) and turmeric (Curcuma longa) extracts on the organoleptic and microbial quality of laboratory-prepared yoghurt. With growing interest in natural additives due to their potential health benefits, the use of Zobo and turmeric extracts was explored as natural preservatives and flavor enhancers. Fresh yoghurt samples were prepared and divided into three batches: one with Zobo extract, another with turmeric extract, and a control without any additives. Sensory evaluation was conducted to assess organoleptic properties such as taste, color, texture, and overall acceptability, while microbial analysis was performed to evaluate the yogurt’s safety and shelf life over a 7-day storage period. The results indicated that both Zobo and turmeric extracts significantly improved the color and flavor profiles, with Zobo enhancing a pleasant red hue and tart flavor, while turmeric imparted a subtle earthy taste. Microbial analysis revealed a reduction in bacterial growth, particularly in the turmeric-enhanced yoghurt, demonstrating its antimicrobial properties. Overall, the study highlights the potential of Zobo and turmeric extracts as natural preservatives that not only enhance the sensory qualities of yoghurt but also improve its microbial safety, making them promising additives for the dairy industry.